Herby Almond Crusted Trout
with Lemony Leek Risotto- Saumon
- Sulfites
- Amandes
- Lait
- Peut contenir des traces d’allergènes
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Blé
- Sulfites
- Oeuf
- Gluten
- Poisson
- Crustacés
Delicate, crisp, and bursting with flavor, this Herby Almond-Crusted Trout features a golden, nutty coating infused with herbs, roasted broccolini, accompanied by a creamy, lemony, leek risotto. It's a flavorful, decadent dish - perfect for a summer evening.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
5 g
Mélange d’épices aux fines herbes italiennes
(Contient: Sulfites Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
28 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Oeuf, Gluten)
1 pièce(s)
Citron
170 g
Broccolini
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
¾ tasse(s)
Riz arborio
56 g
Poireau, émincé
56 ml
Crème
(Contient: Lait)
4 cs
Vin blanc de cuisine
(Contient: Sulfites Peut contenir : Lait, Moutarde, Noix, Sésame, Soya, Blé, Sulfites, Oeuf, Gluten, Poisson, Crustacés)
1 pièce(s)
Concentré de bouillon de légumes
(Peut contenir : Lait, Moutarde, Noix, Sésame, Soya, Blé, Sulfites, Oeuf, Gluten, Poisson, Crustacés)
7 g
Ciboulette
Pas inclus dans votre livraison
2 cs
Huile*
1 cc
Sel*
1 cc
Poivre*
1 cc
Sucre*
Ustensiles
Instructions
- Before starting, preheat the oven to 450 °F.
- Wash and dry all produce.
- In a medium pot, combine 4 1/2 cups water (5 1/2 cups for 4 servings) and broth concentrate.
- Cover and bring to a gentle boil over medium.
- Meanwhile, zest and juice half the lemon (whole lemon for 4 servings) and cut any remaining lemon into wedges.
- Thinly slice chives.
- Heat a large non-stick pan over medium heat.
- When hot, add 2 tbsp (4 tbsp) butter, leeks, then half the Italian Herb Spice Blend. Season with salt. Cook 2-3 min, stirring occasionally, until softened.
- Add rice. Cook 1-2 min, stirring often, until fragrant.
- Add cooking wine. Cook 1-2 min, stirring often, until evaporated.
- To the pan with rice, add 1 cup broth from the medium pot (from step 1).
- Continue adding broth 1 cup at a time, stirring regularly, for 20-22 min, until liquid is absorbed, texture is creamy and rice is tender.
- When the last cup of broth has been absorbed and rice is tender and creamy, remove pan from heat.
- Add cream, 1/2 tsp (1 tsp) lemon zest, 1 tsp (2 tsp) lemon juice and half the Parmesan. Season with salt and pepper, then stir to combine.
- Meanwhile, open one side of the package of almonds. Using a rolling pin or heavy-bottomed pot, crush almonds in the package until broken into small crumbs (or finely chop if you prefer). Mix with 1 tbsp (2 tbsp) oil, season with salt, stir to combine.
- Pat trout dry with paper towel.
- To a parchment-lined baking sheet, add trout.
- Season each side with remaining Italian Herb Spice Blend, salt and pepper.
- Sprinkle crushed almond mixture over the tops. (TIP: Gently press the crushed almonds onto the fish to adhere.)
- Roast in the middle of the oven for 10-12 min, until trout is cooked through.**
- Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- To an unlined baking sheet, add broccolini,1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) water. Season with salt and pepper then toss to combine.
- Roast in the bottom of the oven for 6-9 min, flipping halfway through, until golden. Once flipped, add remaining parmesan. (TIP: Broccolini can burn quickly, so keep an eye on it!)
- Divide risotto, broccolini, and trout between bowls.
- Sprinkle with chives.
- Squeeze a lemon wedge over top.
